Great Tasting Cheese, Wine, and Talk on GREAT TASTE Live from Hy-Vee this Wednesday
Wed Jan 09 7:00 pm - 8:00 pm Fri Jan 11 7:00 am - 8:00 am by Steve Boss During our live broadcast from Hy-Vee, GREAT TASTE has a local/regional focus this week. Joining us for a discussion about the ongoing evolution of the local food economy are four of our dedicated area producers: Cary Spray (Nature's Way), Claude Nicholson (Sharon's Produce), Steven McLaskey (MUM Green House), and Barb Grijalva (Back to Basics). Also, we have a delegation coming from Ottumwa organized by Executive Chef/Department Chair of the Indian Hills Culinary Arts Program, Gordon Rader. Chef Rader has been one of the primary movers behind the effort to establish a year-round indoor market and educational facility in Ottumwa, called Market on Main.
We'll take some time out of our serious round table to talk about and sample local cheeses from Milton Creamery, Reichert's Dairy Air, Maytag, and more, plus we'll enjoy the cheeses with several different wine selections. Chef Rader sent along the attached chart to help everyone simplify the wine and cheese pairing process.
We're on the air at 7:00 pm CT. Join us at Hy-Vee where you can enjoy live radio, a lively discussion, and enliven your taste buds. Over the stream, you can still be part of the most delicious 60 minutes on radio-http://www.kruufm.com/.
Archives of Great Taste programs are located at-http://www.kruufm.com/station/archives/6080 and recent programs are also available for viewing at the Fairfield Media Center's website-http://fairfieldmediacenter.com/.
Many of you have asked for the rugelach and candied nuts recipes used on last week's show. Al Davis and Heli Claire Withespoon sent them to me for everyone to enjoy.
Blend til creamy (1# flour = 4 C) 1 C. Sugar Refrigerate 12-24 hours 1 C. Yellow raisins (dark OK) 2 C. Finely chopped walnuts - toasted mix together - optional chop raisins Topping: 1/2 C. milk w/1 tsp sugar
Preparation: Divide dough into 8 balls and refrigerate: 1. Roll one ball on floured countertop in 10" circle - 1/16 inch thickness and cut into 8 wedges (pizza style using pizza circle cutter) 2. Cover 10" circle w/filling 3. Starting at the wide end, roll each wedge to tip (tuck tip under) 4. Bend ends into crescent and baste w/topping 5. Bake at 350 until golden brown. Approx 25 min. Let cool on rack.
Notes: Weighing flour gives bit more accuracy.
Raspberry, apricot, chocolate or lekvar (prune) filling are used often. One can roll dough rectangular pieces (5 inch X 12 inch approx). Fill and form logs. After chilling cut into 3/4 to 1 inch sections. Another option is to roll dough into a rectangle and cut 2 inch squares, fill and then fold over opposite corners.
Above recipe makes 64 crescents or 100 log pieces.
Candied nuts-Heli Claire Witherspon
1 lb nuts (not toasted) 1/4 lb. sugar a large pinch of salt water *dried fruit (optional)
2 large bottomed pots a wooden spoon a parchment lined sheet pan
Add sugar and salt to one pan, add enough water to make a "wet sand" mixture. Place over medium heat and melt, and it will begin to bubble. Continue to heat the mixture until it is roughly 235-240*F, the bubbles will begin to slow (please note: the bubble will not be smaller, just take longer to pop) which is a good indicator that it is time to add the nuts. Stir constantly. The sugar will re-crystallize and appear sandy. At this point the nuts should be evenly coated with sugar and are ready to caramelize. Transfer the nuts into the clean pot and return to heat. Leave any excess sugar in the original pan, and set aside. Continue to stir constantly. When most of the sugar has caramelized, you can add some dried fruit, be careful not to add it too early or it can burn before the nuts are done. When all of the sugar has caramelized remove the nuts from the heat and turn them out onto the parchment lined sheet pan. Carefully spread them out so they are an even, single layer on the parchment paper. Let cool, brake into clusters and serve.